Chocolate-Banana Empanadas

The sturdiest of ready-made doughs, pie crust (which can be frozen for up to two months if unopened) is capable of holding up to very wet fillings. Here, it's stuffed with a kicky Mexican combination of bittersweet chocolate, banana, cinnamon and cayenne.

The sturdiest of ready-made doughs, pie crust (which can be frozen for up to two months if unopened) is capable of holding up to very wet fillings. Here, it's stuffed with a kicky Mexican combination of bittersweet chocolate, banana, cinnamon and cayenne.

Total Time: 0:35

Prep: 0:20

Level:
Easy

Serves:
18

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Ingredients

1 medium ripe banana

1 tsp. ground cinnamon

.13 tsp. cayenne

2 pie crusts

½ c. bittersweet chocolate chips

1 large Egg

¼ c. coarse sugar

Directions

Heat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, mash the banana with the cinnamon and cayenne.

Unfold crusts, one at a time. Using a 3-in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.

Divide the banana mixture and chocolate chips (about 3 chips each) among the circles. Brush the edges with some of the egg, fold in half, and press with a fork to seal.

Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with the sugar. Bake until golden brown, 12 to 15 minutes.

Tips & Techniques

To make ahead, freeze the unbaked empanadas for up to 1 month. Freeze on the baking sheet until firm, then transfer to a freezer-safe bag. Bake, from frozen, at 375°F for 35 to 45 minutes.